for 4 people

Carrots

15 g	dried morel mushrooms
600 g	carrots
1 tbsp	olive oil
½ tsp	salt
a little	pepper

Vol-au-vents

2	puff pastry dough, rolled into a rectangle (approx. 320 g)

1

egg

3 tbsp

mixed seeds

Meat

1 tbsp	olive oil
280 g	veal strips
½ tsp	salt
a little	pepper

Dressing

1	shallot
1	garlic clove
½ tbsp	olive oil
1 dl	white wine
2 dl	single cream for sauces
1 dl	water

How it's done

Carrots

Place the morels in a small bowl, cover with water, set aside. Peel the carrots, quarter lengthwise, spread on a baking tray lined with baking paper. Drizzle with oil, season, mix.

To roast

Approx. 15 mins. in an oven preheated to 200 °C (convection).

Vol-au-vents

Roll out the pastry, cut out 8 circles (each approx. 13 cm in diameter), cut out a lid (approx. 10 cm in diameter) from half of them and place on a baking tray lined with baking paper.

Beat the egg and use it to glaze the circles of pastry.

Place the pastry rings on top of the large circles, brush with a little egg. Sprinkle the seeds on top of the vol-au-vent lids and pastry rings.

To bake

Bake the vol-au-vents for approx. 15 mins. Remove the carrots and vol-au-vents from the oven.

Meat

Heat the oil in a frying pan. Fry the meat for approx. 2 mins., season. Remove, reduce the heat and wipe the cooking fat from the pan.

Dressing

Peel the shallot and garlic, finely chop, drain the reserved morels, wash thoroughly, cut in half. Heat the oil in the same pan. Add the morels, shallot and garlic, sauté for approx. 3 mins. Pour in the wine and reduce to half the amount. Pour in the single cream and water, bring to the boil, reduce slightly for approx. 5 mins. Return the meat to the pan and heat gently. Serve the vol-au-vents with the carrots, fill the vol-au-vents with the meat, top with the lids.

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